Spice up your Spaghetti Carbonara!
2 whole eggs
2 egg yolks
3-1/2 oz. Pecorino Romano cheese, grated, divided
1 lb. spaghetti
6 oz. guanciale or pancetta, cut into 1/2-inch-thick slices
2 tsp. freshly ground black pepper
1 Tbsp. Italian Allrounder
In a medium bowl, whisk together the whole eggs and the egg yolks until well combined. Add ¾ of the cheese along with the pepper and Italian Allrounder; mix well.
Bring large pan of salted water to a boil. Add the spaghetti; cook as directed on the package.
Meanwhile, cook the guanciale in a large skillet over medium heat 4 to 5 minutes or until crisp, stirring frequently.
Drain the spaghetti, reserving ½ cup of the cooking water. Return the spaghetti and the reserved cooking water to the saucepan. Remove the saucepan from the heat. Immediately add the egg mixture to the spaghetti; toss 1 minute to evenly coat the spaghetti with the egg mixture. (The heat from the spaghetti should thicken the eggs to a creamy consistency.)
Add the guanciale to the spaghetti; mix lightly.
Serve topped with the remaining cheese.
Did you know that the original spaghetti carbonara does not contain cream? The creamy sauce consists only of eggs, Parmesan cheese and the pasta cooking water. What could fit better than our Italian Allrounder to round off the dish perfectly?
Italian cuisine is popular all over the world. Discover more Italian recipes like Nonna's in our recipe world. What about Classic Cannelloni or a fresh Tomato Mozzarella Panzanella?
- Serving Size
- 1 serving
- per serving
- 88 grams
- 27 grams
- 35 grams